Description
For the Salad:
2 medium beets, peeled and diced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 can (15 oz) chickpeas, drained and rinsed
4 cups mixed greens (spinach, arugula, or kale)
¼ cup red onion, thinly sliced
¼ cup walnuts, toasted and chopped
3 oz goat cheese, crumbled
For the Balsamic Dressing:
¼ cup balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
Directions:
Roast the Beets: Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes,
until tender. Let cool.
Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and black pepper.
Assemble the Salad: In a large bowl, combine chickpeas, mixed greens, red onion, walnuts, and roasted beets. Drizzle with dressing and toss to coat.
Garnish & Serve: Top with crumbled goat cheese and enjoy this vibrant, nutritious salad!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
